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This cake is best made a week in advance and stored in an airtight container.

Method

Preheat the oven to 170ºC/325ºF/gas 3. Line a cake tin with parchment paper.

In a large mixing bowl mix together the prunes and apple. Add the sugar, then beat in the eggs a little at a time. Press down to squash the prunes.

Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.

Gradually stir in the brandy, then pour into the prepared cake tin.

5 Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once baked. Bake for 2-2½ hrs or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.